Cmarol Profile - (13311676)

cook's profile


Home Town: Tennessee, USA
Living In: Memphis, Tennessee, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Needlepoint, Gardening, Reading Books, Music
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Recipe Reviews 11 reviews
Alfredo Sauce
This was terrific! I think the egg yolk is the magic ingredient. Usually my attempts at alfredo are somewhat grainy or clumpy - this was velvety smooth. I did add a little fresh chopped garlic to the melting butter and a dash of white pepper to the finished product. I served half as is and added some pesto to the other half - super!

0 users found this review helpful
Reviewed On: Jan. 14, 2014
Savory Crab Stuffed Mushrooms
After seeing the great reviews, I was eager to make these. I now realize that many of the "5 star" reviews are written by cooks who altered the recipe - not terribly accurate! I followed the directions but felt that they were definitely bland - I would add more seasoning next time. Also, the mushrooms were not done and the whole thing was kind of watery. Next time, I think I will sauté the mushroom caps briefly in perhaps garlic butter before stuffing them to allow for some of the water in the caps to evaporate.

2 users found this review helpful
Reviewed On: Jan. 1, 2014
Chicken Fettuccini Alfredo
This was a hit tonight. I almost didn't make it after reading a post about "grainy, lumpy sauce". Granted, there is a trick to making dairy products behave under heat, but I had no trouble. Let the roux cook the full two minutes (to reduce the grainy texture that comes with a flour-based sauces) and then let it cool a bit. Whisk in the milk and SLOWLY heat. Then remove from the heat and whisk in the cheeses and sour cream. It will not be as satiny smooth as some Alfredo sauces because of the flour, but I didn't find that to be a problem. I also suggest chopping the tomatoes ahead of time and letting them drain really well before folding into the final dish. This dish looks complicated at first, but it comes together really quickly if you do the prep work ahead of time. I did the chicken first while the pasta water was heating. The timing of the sauce was perfect with cooking the pasta. Only change I made was to leave out the mushrooms. I also added the garlic a bit later in the cooking process to avoid overcooking it. I made a half recipe for our family of 4 and it was more than plenty. Served with french bread and steamed broccoli. I'll make this again for sure!

1 user found this review helpful
Reviewed On: Jun. 12, 2013

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